Baked Apple Cider Donuts

These baked apple cider donuts are made with baking powder and baking soda, so no yeast is needed. That means no waiting around for them to rise, no kneading, no rolling and shaping. These donuts are made with an apple cider reduction so maximum apple cider flavor!

So you may or may not know this but even though this blog is called “bostongirlbakes” I actually did NOT grow up in Boston. Cue shocked face! Yes it’s true. I grew up on a farm in rural, upstate New York. And one of my fondest memories growing up is visiting the local cider mill. 

Watching the cider be pressed before my very eyes was such a joy that I looked forward to each year. But the thing I remember the most, and longed for each year, were the homemade donuts. Behind this tiny plexiglass window homemade donuts were pressed out and fried before your very eyes. Hot, fresh donuts that were like none I’ve ever tried. 

I love every year coming home with a jug and finding fun ways to bake with it. Like my apple cider cookies – a popular Fall cookie around here! But of course nothing beats an apple cider donut. The key to these donuts having maximum apple cider flavor is reducing the cider on the stovetop. Yes, this takes a little time but it’s a step so worth it.

So this apple cider donut recipe is my ode to that cider mill and those fond memories. And let me tell you what, a homemade apple cider donut that I can whip up any time in my kitchen? Let’s just say it’s dangerous friend. You’ve been warned.

For more donut recipes check out –> 90+ Donut Recipes

Ingredients needed

For the full list of ingredients and amounts, refer to the recipe instruction card at the bottom of the post.

• All purpose flour – Use a scale for best results.
• Cinnamon
• Nutmeg
• Salt
• Baking powder and baking soda: Check the freshness of your baking powder and baking soda.Test baking powder by placing a teaspoon in a small bowl of warm water. Test baking soda by placing a teaspoon in a small bowl of vinegar. If it bubbles, then they are fresh and good to use!
• Apple cider – You need to reduce the apple cider on the stove, so it’s concentrated. This takes about 45 minutes on the stove, but you can do this a day ahead of time and refrigerate it when ready. Apple juice will not give you quite the same flavor.
• Eggs – You want room temperature eggs so the ingredients mix evenly and you get fluffy donuts. Place your eggs in bowl of warm water for 10 minutes before you start. You can also read my full tutorial on how to get eggs to room temperature quickly.
• Unsalted butter – You can also use salted butter. Just reduce or omit the added salt.
• Buttermilk – Buttermilk and milk do not react the same way in baking recipes with the leavening agents. If you don’t have any buttermilk, you can make a homemade buttermilk version.
• Granulated Sugar
• Light brown sugar – You can also use dark brown sugar. If you run out, try my homemade brown sugar recipe.
• Vanilla

How to make baked apple cider donuts

Make the apple cider reduction

Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully.

Let it reduce until the cider is reduced to ½ cup. This took about 40-45 minutes for me. If it reduces too much, add enough cider to make ½ cup. Let it cool for about 10 minutes before using. I pop mine in the freezer to cool down faster. This can also be done the day before. Simply cover and refrigerate until ready to use the next day. 

Making the donut batter

Mix dry ingredients. Add flour, baking powder, baking soda, salt, cinnamon,and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.

Mix wet ingredients. Whisk sugar, brown sugar, milk, butter, vanilla extract, and egg together in another bowl until combined. 

Combine all ingredients. Add the apple cider reduction and the wet ingredients to the well. Stir together using a spatula to form a slightly thick batter; do not overmix. Once you have combined the wet and dry ingredients do not overmix. Mix just until the flour has been incorporated. A streak or two of flour not mixed in is OK.

Fill the donut pans. Spoon or pipe the batter into the prepared donut pans, filling them about 1/2 of the way up. Or use a piping bag and fill the pans, which is much easier. This batter will make a little over 12 donuts.

Coating The Donuts

You have two options now to coat the donuts. With or without butter. I preferred the rolled in butter first then coated in cinnamon sugar. My husband preferred without butter. To each their own!

To coat them “my way”, first roll them in melted butter.

And then it’s time to take a bite. Devour. Hide them for yourself, so no one else can have any. I mean, err, share them. Right. Of course, share them is the correct answer. 

These donuts are so light and fluffy and bursting with apple flavor. And the cinnamon sugar coating sends them over the edge. I seriously inhaled three immediately. I wish I was exaggerating to you. But I’m so not. They are that good.

Storage Instructions

• Freezing: After they are baked and cooled completely, you can definitely freeze these. Place the donuts in sealable plastic bag and freeze these for up to 3 months. They will thaw at room temperature quickly. 
• Storage: These donuts can be stored at room temperature, covered, for 2 days. They may last a little longer, but I find they are best if eaten within 2 days (or fresh, hot out of the oven is always the best!!)

More Recipes To Try

If you’re craving more apple desserts, then be sure to mix up my apple cinnamon bread baked up in a loaf pan.

I also love to mix up my Dutch apple pie recipe for the holidays.